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Blue Cheese with Rosemary Honey on Crackers

With a little planning, this addictive treat can be easily thrown together at the last minute. Infuse the honey up to 24 hours in advance and arrange the blue cheese on crackers several hours ahead of time. Then, just before serving, drizzle with honey and sprinkle with scallions.

Blue cheese can be tricky to cut into slices. Freezing will make it firmer and much easier to slice.

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Preparation

In heavy small saucepan over low heat, stir together honey, rosemary, and salt. Continue heating, stirring occasionally, until fragrant, about 10 minutes. Strain through fine-mesh sieve into small bowl, discarding rosemary. Cool slightly, about 3 minutes. (Honey can be infused ahead and stored in airtight container at room temperature up to 24 hours.)

Cut blue cheese into 40 slices and arrange on crackers. Drizzle with honey, sprinkle with scallions, and serve

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Recent Reviews

Yuk. I did not like the honey and blue cheese together at all and when you add the rosemary it was just awful. Luckily I tried one before wasting the entire 10 ounces of blue cheese.

A Cook from California /

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I am a huge fan of blue cheese, and
I am always looking for a new appetizer idea. I went with Maytag because of the strong flavor and Wasa whole grain crackers to make sure the cheese would not completely
overwhelm the cracker. An added
benefit is the cracker has
indentations that contained the
rosemary honey with out being a huge
mess.

mdl5732 from Phoenix, AZ /

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These have an incredibly rich flavor. I used Vinta crackers. I dripped the honey onto the cracker and blue cheese and then placed the scallion. Be sure when you are cooking the honey that you keep it low and it does not get too hot and begin to boil. My first batch turned into toffee when it cooled and I had to throw it away. Very delicious!

acetoner from Victoria, BC /

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Not rating, as I made several
changes that make these easier and
less messy to serve without
compromising the flavors. First, I
made them in wonton cups - this
helped immensely with containing the
drizzled honey. Second, I used
softened whipped cream cheese to
bind the crumbled blue cheese -
about a cup of cream cheese to 10 oz
cheese. Then a spoonful into each
little cup, a drizzle of honey, and
a little sprinkle of sliced scallion
and finely chopped toasted walnut.
To make wonton cups, brush wonton
(or gyoza) wrappers on one side with
olive or vegetable oil, press them
oiled side up into mini-muffin pans,
and bake at 350 for 8 or 10 minutes,
until golden. The cups can be made
ahead and frozen; just wait until
just before party time to fill them
so they don't become soggy.

A Cook from Seattle /

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I feel like a party pooper with so many
positive reviews but I thought these
were terrible & so did the rest of my
family. My taste buds were spasming. I
used Maytag blue cheese and maybe that
was too strong but I'm not going to try
again.